Hasselback jerusalem artichokes
Israeli-born Roy Ner, head chef of Mayfair restaurant Jeru, shares this recipe for crispy hasselback artichokes in a creamy mushroom and lemon sauce
- Total:
- Serves: 4 persons
Ingredients
- 300ml olive oil
- 6garlic cloves
- 1lemon rind, pared
- 50g dried aleppo pepper
- 35g caraway seeds
- 15g cumin seeds
- 10g cardamom pods, deseeded
- 7g coriander seeds
- 10jerusalem artichokes (about 500g)
- 250g unsalted butter
- 4garlic cloves
- a few sprigs of thyme
- 20g chickpea miso or white miso
- 500ml vegetable stock
- 50g dried shiitake mushrooms
- 150g crème fraîche
- a pinch dried lemon verbena (optional)
- Avruga caviar, smoked labneh, anchovies, lemon thyme, aleppo chilli oil
Instructions
Step 1
For the oil, if using, warm the oil in a pan to 160C, then remove from the heat and stir in the remaining ingredients, plus 5g of salt. Leave to infuse for 24 hours.Step 2
Heat the oven to 160C/fan 140C/gas 3. Cut the bottoms off the artichokes then, using two chopsticks as a guide, make thin slices all the way along the artichokes without cutting all the way through. Put them in a roasting tin, sliced-side up.Step 3
Put the butter, garlic, thyme and miso in a pan and heat until the butter has melted, then pour over the artichokes.Step 4
Roast for 30 minutes, then remove from the butter and leave to cool at room temperature. The butter will keep chilled for a few weeks and will work with anything savoury.Step 5
Fill a pan no more than a third full with oil and heat to 190C or until a cube of bread browns in 25 seconds. Fry the artichokes, in batches, for 3-4 minutes or until really crisp, then drain on kitchen paper and season.Step 6
Meanwhile, for the sauce, cook the stock and mushrooms over a high heat until reduced by two-thirds. Remove the mushrooms (keep these for another dish) and mix in the crème fraîche and dried lemon verbena, if using, and season.Step 7
Spoon some of the sauce onto a plate, top with the artichokes, drizzle with the oil and serve with any of the garnishes, if using.